Gas-broiler.



No. 799,956. PATENTED SEPT. 19, 1995.

s. T. WILLsoN. GAS BROILER.

APPLIOATION FILED DEO.20.190`4.

ZSHEETS-SHEET 1.

6. 12. '6 a 6 /2A MMM@ MM MM @M www y. UUUUUUUUUUUJ-JUUTUUUUUUUUUUUUUU I PATBNTED SEPT. 19, 1905.

s. T'. WILLsoN.`

GAS BROILER.

APYLIGATION FILED 1130.20, 1904.

2 SHEETS-SHEET 2.

o' I "W NITED STATES PATENT OEEICE.

SAMUEL trULLr wlLLsON, OE DENVER, COLORADO, AssicNon To Tg1-1E iMPEovED APPLIANCE COMPANY, OF DENvER, COLORADO.

GAS-BROILER.

Patented sept. 19, 1905.

Application filed December 20, 1904. Serial No. 237.722.

To alZZ whom it may concern-.-

' Be it known thatl, SAMUEL TULLY WILL- SON, a citizen of the United States, residing in the city and county of Denver and State of Colorado, have invented certain new and useful Improvementslin Gas-Broilers; and I do declare the following to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it appertains to make and use the same, reference being had to the accompanying drawings, and to the figures of reference marked thereon, which form a part of this specification.

My invention relates to improvements in gas-broilers or a device adapted to broil meat by heat produced from the combustion of gas.

Heretofore, so far as I am aware, all of the gas-broilers have been constructed to perform the broiling function only by heat radiation.

In my improvement the broiling function is performed by conduction and convection as well as radiation, since the meat to be broiled lies directly upon the combustion chambers orV hoods in which the combustion of the gas takes place. By reason of this construction the meat is marked by the hoods, thus giving it the same appearance as when broiled on an ordinary broiler.

Having briefly' outlined my improved construction, as well as the function it is intended to perform, I will proceed to describe the same in detail, reference being made to the accompanying drawings, in which is illustrated an embodiment thereof.

In the drawings, Figure 1 is a front elevation of my improved gas-broiler. Fig. 2 is a section taken on the line 2 2, Fig. 1. Fig. 3 is a perspective view of one of the combustionchambers shown in connection with the gascond uit and the means for supporting and connecting the hoods. Fig. 4 is a section taken on the line 4 f1, Fig. 2. Fig. 5 is a vertical longitudinal section taken through one of the broiling-hoods shown in connection with the gas conduit or supply-pipe, which is partly in section. Fig. 6 is a fragmentary top view of the broiler shown partly in section.

The same reference characters indicate the same parts in all the views.

Let the numeral 5 designate a suitable upright frame, upon the top of which is mounted a series of broiling-hoods 6, which, as shown in the drawings, are wedge-shaped 1n crosssection, their smaller extremities being uppermost. These hoods are arranged in suitable lproximity and are connected by rivets 7.

Through the lower part of each hood passes a gas-conduit 8, perforated, as shown at 9, for the introduction of fuel-gas tothe hood. As shownin thedrawings,the upper portion of the hood is provided on each side with orifices l() for the escape of the products of combustion. These orifices are formed by punching out the material of the hood, leaving the lips 12 intact at their upper extremities, whereby the products 'of combustion are first defiected downwardly, thus increasing the heating efficiency of the fuel.

Below the gas-conduits 8 thehoods are perforated, and through these perforations are passed supporting-rods 13, whose extremi- .ties engage the top of the frame, and thus sup- 18, whose lower extremities are open to allowy the air to mingle with the gas in Order to furnish the necessary oxygen for purposes of combustion. Thej upper-extremity of each mixer is connected with a T-head 19, from ywhich lead a number of gas-pipes 8 into their respective hoods. As shown in the drawings, each head 19 is connected with four pipes 8,

leading to their respective broiling-hoods.

From the foregoing description the use of my improved gas-broiler will be readily understood. The meat to be broiled is laid upon the upper edges of the broiling-hoods and the fuelgas is turned into the hoods and ignited, whereby the flame from the orifices of the pipes 8 is continually passing upwardly into the hoods, whereby the latter are heated to the necessary extent for broiling purposes, the products of combustion escapingthrough the orifices l0, as heretofore explained. The grease from the meat is allowed to flow down the sides of the hoods and pass between them into a pan 20, mounted on the frame below the hoods. The lips 12 prevent this grease from entering the orifices 10 for the escape of the products of combustion.

My improved construction has a number of advantages over other gas-broilers withwhich Iam familiar, since in the latter the work of broiling is done underneath the fire, whereby IOO the meat is cooked rst on its upper surface, while its under surface remains uncooked, thus allowing the meat-juices to escape. The main or important advantage of broiled meat over that cooked by frying is that the albumin of the meat is coagulated, whereby the pores are stopped, thus preventing the escape of the juices; but where the meat is cooked first on top, as in the ordinary construction of gasbroiler, there is nothing to prevent the escape of the juices at the bottom while the meat is being cooked on its upper surface. In my i-mproved construction the under surfac'efof the meat is cooked first, the same'as on acharcoal-broiler, thus efectually preventing the escape of the juices and perfectly performing the broiling function. Again, in .the gasbroilers heretofore used the meat has the appearance of being fried rather than broiled, while iny my improved broiler the meat is distinctly marked by the tops of the hoods in a manner equa-l in all respects to the marking resulting from a charcoal broiler. This streaked appearance of the 4meat is an important feature.

Having` thus described my invention, what I claim isw l. A gas-broiler comprising'a number of combustion-chambers closed at the top where they are narrowest, thesaid'cha-m'bers having inclined side walls, gas-pipes located vin therespective chambers and open for the escape of gas. the chambers being provided with openings -for the escape of products of combustion, the said openings being in their side walls, downwardly-inclined means -located above the openings and connected with the lchambers to form a shield to prevent the grease from entering the openings.

2. In 'a :gas-broiler, the combination of a number of combustion-cham bers suitably con'- nected and supported to form a horizontal broilingsurface, the said chambers being largest at the bottom where they are open-and diminishing in size ltowardthe top where they are closed, gas-supplyfpipes arranged `longitudinally in the combustion-chambers, the said chambers being lprovided with 'openings for the escape of the products of combustion, and means for shielding the latteragainst the entrance of the grease from the meat.

3. The combination with a suitable frame, of a se-ries of connected hoods arranged parallel with one another, said hoods being largest at the base and diminishing' in size toward the top and -provided withopeni'ngs fortheescape of the products of combustion, gas-pipes located in the lower parts of the respective hoods, for supplying the necessary fuel-gas, andsupporting-rods -passed through the-heads below the gas-pipes and having their extremities engaging' the frame, substantially asdescribed.

4. The combination with a suitable frame, ofa series of hoods suitably supported thereon, said hoods being largest at the base and diminishing in size toward the top, the tops of the hoods forming the support for the meat to be broiled, gas-conduits located in the lower parts of the hoods for supplying the necessary gas for broiling purposes, heads with each of which a number of the gas-supply pipes are connected, mixers connected with the heads, a main gas-pipe, and valve-controlled nozzles leading from the latter into the mixer, substantially as described.

5. rlhe combination 'of a series of combustion-hoods vlargest at the base and tapering upwardly, gas-pipes located in said hoods for supplying' the necessary fuel, the heads being connected together in sets, and the bases of each set being suitably separated to allow the grease from the meat above to pass between them, and a drip-pan mounted below the heads for the purpose set forth.

6. A gas-broiler comprisinga series of hollow .parts separa-ted at the top to form a broiling-surface for the meat, means distinct from the hollow parts and located within the same for supplying the said parts with gas for com'- bustion purposes whereby the broiling-surface may be suitably heated, the said parts being na-rrowestfat the top and sloping downwardly therefrom.

7. A .gas-broiler comprising a vnum-ber of combustion-chambers separated at the top to for-m a broiling-surface, and pipes distinct from the lcombustion-chambers and suitably mounted in the said-'chambers -to supply the latter vwith the necessary gas vfor combustion purposes.

8. in a .gas-broiler, the combination 4of a series 'of connected hoods arranged parallel with one another and suitably separated to form a broiling-surface, each hood hav-ing a series Lof open-ings on its 4opposite sides formed by punching the metal outwardly, the punched-'out metal `parts being left intact at the top whereby the 'openings are shielded from above for `the purpose set forth.

9. A gas-broiler comprisinga series of hollow parts separated at the top to form-a broiling-surface for thelmeat, means for supplying gas l'for combustion beneath the said parts whereby the broiling-sur-face'may `be suitably heated, the walls -of the hollow parts being provided with side openings near the top for thefescapeof the products of combustion, and means vlocated above the said openings and downwardly inclined to shield the said fopenings for the punpose set forth.

10. A gas-broiler :comprising a number of combustion-chambers, pipes suitably mounted `to supply the said chambersfrom below with the necessary gas for combustion purposes, the tops of the chambers forming a support for 'the vmeat to be broiled, vthe walls of said chambers Ihaving openings for vvthe escape 'of the :products of combustion, and means 1connected with the chambers above the openings IOO and downwardly inclined whereby the latter broiling-surface, said chambers being open are shielded for the purpose set forth.' at the bottom, and oriced conduits located l1. A gas-broiler comprising a number of inthe said chambers for supplying the latter combustion-chambers open at the bottom with upwardly-directed gas-flame.

5 While their tops are closed to form the broil- In testimony whereof laiix my signature in I5 ing-surface, and means located in the said presence of two witnesses. chambers for supplying the latter with up- SAMUEL TULLY WILLSON. wardly-directed gas-lame. Witnesses:

12. A gas-broiler comprising a number of DENA NELSON,

l IO combustion-chambers arranged to form a A. J. OBRIEN. 

